Banana Muffins Recipe

This summer I’ve been trying new foods, new recipes, and reviving older recipes that we used to love making and have just forgotten about. In our house we tend to buy a lot of bananas and they go bad quickly. While I do love banana bread, I needed something just slightly healthier – and I think this banana muffins recipe is going to do the trick.

Another thing I’ve been trying this summer is baking and cooking more on the weekends so we have grab and go items throughout the week. In the past, I’ve been known to freeze various breads or desserts, and that’s I intend to do with these banana muffins.

I love that the recipe calls for walnuts – especially as a person who is looking to increase protein wherever I can. Bananas are also a good source of fiber – another thing my nutritionist (yep, I have one!) has advised I get more of each day.

These feel more like a treat for me because you can use cupcake liners for the muffins. We have a lot of mismatched cupcake liners on hand, so this isn’t an added expense. It also helps keep things a little neater and packaged. I know many kids are returning to school soon, so this could even be an easier grab and go option for breakfasts. Or maybe you’re having a busier summer and need quick breakfast or morning snack ideas? Enter a banana muffin.

Made with ripe bananas, these muffins are naturally sweet and moist, often requiring less added sugar and fat than traditional baked goods.

The recipe below differs from my banana bread recipe in a few ways. First, I don’t add nuts to my banana bread, but this recipe calls for walnuts. Second, banana bread doesn’t call for butter, and I use shortening instead.

Ingredients for Banana Muffins

• 1 ½ cups of flour
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• ½ teaspoon of salt
• 3 large bananas
• ¾ cup of white sugar
• 1 egg
• 1/3 cup of butter, melted
• 1 teaspoon of vanilla extract
• ½ teaspoon of ground cinnamon
• 1/8 teaspoon of ground nutmeg
• ½ cup of crushed walnuts

How to Make Banana Muffins

1. Preheat oven to 350 degrees Fahrenheit.
2. In a medium bowl, sift flour, baking powder, baking soda, salt together. Add in nutmeg and cinnamon, whisk. Stir in walnuts. Set bowl aside.
3. In a large bowl, add in bananas and mash them. Once mashed, add in sugar, vanilla, and melted butter in the large bowl.
4. Slowly fold in flour mixture, and gently mix until combined. (Do not overmix it.)
5. Add mixture into greased mini muffin pans, or into a paper lined muffin pan. (I prefer to use cupcake liners.)
6. If you are baking mini muffins, bake for 10-15 minutes. Large muffins can bake for 25-30 minutes.

These are easy to customize with add-ins like chopped nuts, chocolate chips, or a sprinkle of cinnamon for extra flavor. Banana muffins are great for preparing for the week-ahead and I hope you and your family love these!

Other Recipes to Check Out:

• Basil Hummus
• Strawberry Donut Holes Recipe
• Watermelon and Berry Smoothie Recipe
• Healthy cheesy popcorn recipe
• Cinnamon Swirl Beer Bread Recipe